This ginger cake is one of my go to recipes because it’s very easy and extremely delicious. It’s exactly what I think of when I think of ‘gingerbread’ which always seemed like such a warm, comforting food when I read about it in children’s books. Actually, I can’t remember what book gave me that idea, but it stuck with me: gingerbread should be moist, spiced and extremely gingery, ideally eaten by a roaring fire in the dead of winter with some heavy yellow cream recently come from the local cow.
Scones are both extremely easy to make and annoyingly difficult to make perfectly. That might also be because I have some sort of vague idea of what a scone is supposed to taste like that isn’t always so easy to pin down. I can’t really decide what the ‘right’ flavor should be– just that I’ll know it when I taste it.
I’m not really sure whether Champagne Jelly is a dessert or a drink, but it is the perfect thing to serve at New Year’s Day Tea: a bit of a light dessert, a bit of hair of the dog. It’s also incredibly easy and beautiful, which makes it especially good for any type of party. Use rosé champagne/prosecco for color: you will not regret it.
I had been wanting to make some special financiers ever since I received this fantastic silicone mold as a gift and I had had this recipe from The Bojon Gourmet saved for a while, so I just decided to make these black sesame marmalade financiers on a whim. They are definitely a bit of an unusual flavor, but they are sharp and satisfying, exactly what you want with a spot of tea.